Spices, Herbs & Baking

Ancho Chili Blend. Aromatic, flavorful with a hint of sweet. Used in Mexican and American Cooking to add serious flavor to mild and spicy sauces, stews, meat, poultry, fish salsa, rubs, fruit and nuts. 

Hand crafted in small batches, sifted and hand blended to perfection you'll taste!

Blended with Ancho chillies, Mulatto chilies, Hungarian paprika, onion powder, garlic, cumin, Mexican oregano and spices. 

Apple Pie Spice Blend. This sweet blend of spices combines to make the best apple pie ever! Great in pancakes, crepes, sprinkled in coffee, French toast batter and sweet potatoes. Suggestion: Use 2 teaspoons per 9 inch pie.

Quick recipe: Cut up 2 sweet potatoes into thin strips (like French fries), sprinkle olive oil on the sweet potatoes and 1 tablespoon of this blend. Toss together to blend. Bake at 350 degrees F until potatoes are tender, about 40 minutes.

Blended with Ceylon cinnamon, nutmeg and cardamom.

Avram Israeli Veggie Spice. This blend is savory, nutty, and aromatic. This blend balances savory and earthy perfectly! Inspired by Al (Hebrew name Avram), a man who inspired me to create this spin on a famous Israeli vegetable blend, so we thought it fitting to name it after him! Savory and aromatic, this blend compliments roasted vegetables, raw vegetables or as a topping on salad. Try this blend on anything, you won't be disappointed. This blend is a must try! Refill bag - 2 ounces

Handcrafted in small batches with parsley, pumpkin seeds, and spices.

Quick Recipe - Slice 2 pounds of carrots diagonally about 1 1/2 inches think. In a pot add 2 to 3 cups of water and bring to a boil. Add carrots and bring the water back to a boil until the carrots are somewhat tender. Remove from flame, strain carrots and blot them dry with a towel. In a skillet add 2 tablespoons of butter (or substitute) over high heat. In a bowl toss carrots with 1 tablespoon of olive oil, add 2 tablespoons of this blend and toss to cover. Completely optional, add a pinch of cayenne pepper. Put the carrots in the skillet with the butter over high heat to slightly sear the carrots for about 5 minutes. Remove from flame and serve immediately. 

 

Bayou Blackening Rub. Aromatic, savory, bold slightly sweet and delicious. Get ready for beautiful blackened chicken, fish or shrimp.  A wonderful hand blended array of fresh ground spices and herbs, just like the deep aromas and bold flavors of fish cooked on the bayous of Louisiana. This blend will have you licking you fingers and you won't even realize you're licking them!

Blended with nutmeg, cinnamon, cumin, organic palm sugar and herbs.

Quick Recipe: Lightly cover your chicken, fish or seafood with olive oil. Generously shake on this blend to cover. Next, add 1 tablespoon of butter to a skillet and  pan-sear over high heat for 5 to 6 minutes (4 minutes per side if cooking fish, 2 to 3 minutes per side if cooking jumbo shrimp) flip over, turn down the heat squeeze the juice of 1 lemon directly into the butter/oil and spoon over fish, chicken or seafood as it cooks for an additional 5 minutes. Serve with lemon wedges over a bed of shredded purple cabbage with Cajun baked potatoes (slice fingerling potatoes diagonally toss in olive oil, butter and our Louisiana Creole Spice Blend, bake until tender on 375 degrees, about 20 minutes). Now you're cooking!

 

 

Chinese Five Spice. Aromatic, flavorful with notes of licorice. The aroma of this spice dominates Chinese markets and is liberally strewn onto roast meats, chicken, pork, duck and yes, spareribs!

 Blended with black peppercorns, cinnamon, star anise, fennel, and cloves. 

 

 

Curry Powder, Sri Lanka. Aromatic and complex, this high quality curry blend is best used in curries, meat, fish, chicken, sauces, pickles, and chutneys. It is particularly used in South Indian and Sri Lankan cuisine. 2 ounces, refillable bag.

Blended with coriander, cumin, turmeric, cinnamon, fenugreek, chili, ginger, curry leaf, mustard, clove, pepper, garlic, lemon grass, and cardamon.

Ethiopian Berbere Spice. Perhaps one of the more complex African blends that often bewilders Westerners with both the pronunciation and then with it's flavor, which continues to do a number on the tongue even after the initial jolt of heat. This blend of spices is used to make delicious soups, stocks and stews. Fantastic in butternut squash soup!

Refill bag

Blended with chilies, cardamon, cumin, coriander, fenugreek, cloves, allspice, black peppercorn, Ajwain seeds, ginger, nutmeg, and salt.

Southern Spice Chicken Blend. Aromatic, savory, bold, complex with a hint of sweetness. Oooooh Weee! This is a blend for when you want that home made, finger licking deliciousness. This bold and savory blend has a hint of sweetness that will have you and your family drooling when the fantastic aroma that fills the air slowly makes its way to their noses, whether you grill it, fry it, bake it or pan-sear it!

Blended with bouillon, Garlic, onion, thyme, cayenne, cinnamon, paprika and spices. It's darn good, and it's not even 11 spices.

For a quick and delicious recipe, click here http://www.lovethatspice.com/blogs/recipe-catalog/14654437-linguine-pasta-with-pan-seared-chicken

The most amazing pizza begins with this blend. Liberally sprinkle this blend on your homemade pizza or store bought pizza for a mouthwatering compliment with a spicy kick.  Great on pasta as well as vegetables. This versatile blend even goes great with scallops, shrimp and fish. Blended with Greek oregano, basil, fennel, crushed red chili and garlic. 2 ounces, refill bag

Quick game time recipe: brush your pizza bread with olive oil and sprinkle the blend on sauce, then build your pizza adding:

cooked sliced chicken (or cooked crumbled Italian sausage)

roasted red bell peppers

mushrooms

red onion

1 cup mozzarella cheese (or pizza blend)

Finally sprinkle this blend liberally on top. Bake at 450 degrees F or until cheese melts, about 12 minutes.

Greek Spice Blend This full flavored spice is warm and sunny with notes of lemon, herbs, pepper and a hint of sweetness. Great on steak, lamb, fish, chicken, vegetables, potatoes, and salads. 

Blended with lemon, salt, oregano, garlic, marjoram, and coarse black pepper.

This is a fantastic grilling rub that incorporates spices, herbs, and brown sugar to give it a unique, powerful yet mildly sweet woodsy flavor. 

You will taste hints of celery seeds, paprika, nutmeg, garlic, and other spices that are sure to leave your tummy very happy!

To create a wet marinade:

1. use 4 tablespoons of this rub
2. add red or white wine
3. a few slices of onion
4. stir in 4 tablespoons of grape seed oil 

Grill Master Hamburger Spice. Be sure you have this on hand for the spur of the moment grill attack. This barbecue spice blend will turn any burger into a mouth watering slightly sweet with heat extravaganza you won't soon forget! For a twist, add caramelized red onions and hickory smoked bacon on top with a buttery bakery fresh bun.

Blended with paprika, brown sugar, garlic, and spices. 

Moroccan flavors, aromatic, bold, complex, with a touch of sweet, slight heat, and hints of citrus. This amazing African blend is used as both a condiment when oil is added and in its dry state. Fantastic on lamb chops, pork chops, chicken and fish and is especially amazing in butternut squash soup!

Blended with Hungarian paprika, sea salt, coriander, caraway, garlic flakes, cassia cinnamon, pequin chiles, cumin and spices.

Quick marinade: make a marinade by adding 3 tablespoons of this blend, juice of 1 lemon, 1 serrano chili diced with seeds, 1/4 cup soy sauce and 1 tablespoon of olive oil, mix together. Marinade the meat of your choice for 1 hour or overnight.

Great on the grill or pan-seared!

Herb and Spice Seasoned Salt. This isn't your average seasoned salt. This smoky blend compliments most everything you put it on! 

Blended with smoked paprika, pink Himalayan sea salt, sugar, garlic, onion, thyme, and spices.

Herb Rice Blend. This rice blend is no boxed mix! Fresh ground parsley, basil, bouillon and thyme is a delight when added to rice or spaghetti. This blend also shines on chicken, fish, steak and as a compound butter (by adding 2 tbsp. of blend to a tub of butter, stir and refrigerate 24 hours). Great on garlic bread too. A kid favorite!

Try 3 1/2 tablespoons of this pleasing blend with 1 1/2 cups of uncooked rice, 2 1/2 cups of water, 1 tablespoon of butter and 10 pieces of spaghetti broken into pieces. Bring to a boil, then simmer 20 minutes.

This blend is also fantastic as a soup mix. Simply add 2 tbsps of this blend to 4 cups of chicken broth (low sodium please), 1 cup of diagonally chopped carrots and a pinch of crushed red chili. Let simmer for15 minutes or until carrots are tender. Next, add chicken breast and simmer until chicken Is cooked, about 15 minutes. 

Herbes de Provence. Aromatic, flavorful, savory and earthy. Wonderful in tomato and lamb dishes. Fantastic on chicken and potatoes! Make a quick compound butter add 1 tablespoon of this blend to 1 stick of butter and spread on steak during the final minute of grilling. This savory blend is traditionally made from a combination of basil, lavender, marjoram, rosemary, savory, and thyme. 2 ounces

Hungarian Paprika is a spice made from the finely ground fruit of what we know as the pepper plant (Capsicum annuum L.). It has a reputation as the most flavorful of all paprika. Due to the favorable climate, and  geographical conditions Hungarian paprika has a bright red color and a  distinctive deep flavor that allowed Hungary to became one of the leading  paprika producers in the world. Hungarian sweet paprika is used to create classic European dishes such as goulash, chicken paprikash, stuffed bell peppers, a beautiful garnish for deviled eggs, potato or pasta salads, spice blends and baked chicken or fish.  

Paprika is loaded with vitamin C and is an anti inflammatory and one of the ingredients used in our very popular Anti-Inflammation Blend.

Organic Indonesian Grade A Cassia/Cinnamon. Delightfully bold, warm, aromatic and flavorful. Cinnamon has many uses and is a culinary delight in cookies, cakes, pies, pancakes, spice blends, ice cream and beverages. Cinnamon also shines in many meat dishes from Mexican to Indian dishes. A sprinkle of cinnamon has huge medicinal benefits and helps the body to maintain blood sugar with as little as 1/4 teaspoon per day.

Bold, complex, and savory with a slight kick of sweet heat. Works well braised meat or in a stew. 2 ounces

Blended with fenugreek, turmeric, basil, winter savory, cloves, paprika, and spices. 

Strong lemony and pepper taste, though not overwhelming. An explosion of lemon and pepper for your seafood and poultry. Goes well with just about everything including vegetable and eggs!

Blended with hand peeled lemon zest, coarse black pepper, citric acid, turmeric and garlic. 3 ounces

 

Louisiana Creole Spice. This blend is a bold slap to your taste buds Louisiana style. With garlic, onion, black pepper, paprika, salt, cayenne pepper and spices. You will enjoy this blend in rice, meats, stews or pan searing chicken, pork, shrimp or fish. In your face flavor!

Quick fix? Grab a catfish fillet rub with olive oil and generously rub this blend all over and pan sear over high heat for 4 minutes. Flip the fish over, turn down the heat to medium low,  squeeze the juice of 1 lemon directly into skillet and spoon over the fish until it is done cooking about 4 minutes.

Super Bowl Recipe? Grab a pound of chicken wings (discard the tips) toss in a bowl and rub with olive oil, then generously shake on this blend. Roll up your sleeves and mix the wings until they are generously coated. Toss in the oven for 45 minutes at 375 degrees. While you wait make the brushing sauce by combining 1/2 tablespoon of the blend, juice of 2 lemons and a teaspoon of olive oil, stir together. After 45 minutes, brush the wings with sauce and flip over put back in the oven for an additional 30 minutes at 415 degrees. Take the wings out of the oven and generously brush with the sauce and put back in the oven for 15 minutes. Remove from oven and toss with the rest of the sauce. Serve with a side of lemon and an ice cold beer!